Toro (sushi)

Toro
Alternative namesfatty tuna
TypeFish
Place of originJapan
Region or stateJapan
Associated cuisineToro sushi, Toro sashimi
Created bya customer at the Yoshino Sushi Honten
Main ingredientsToro

Toro (Japanese: トロ; onomatopoeic word for "melting") is the fatty meat of tuna[1][2][3] served as sushi[4] or sashimi. It is usually cut from the belly or outer layers of the Pacific bluefin tuna (the other fish known for similar meat is bigeye tuna).[5] The etymology of the name comes from the fact that the meat has a creamy texture. According to the Sushi: The Complete Guide (liberal translation of 鮓・鮨・すし-すしの事典) by Masuo Yosino, a customer at the Yoshino Sushi Honten named it as toro melts in your mouth. [1]

Toro popularity over time

Tuna only began to be used as a sushi topping in the Edo period where the lean meat was primarily used as the fatty meat spoiled more quickly, making it unusable for sushi or sashimi. It was instead used in dishes such as negima nabe (ねぎま鍋; hot pot with tuna and spring onions) which was sold very cheaply. It was of such low value that it was even called neko matagi (猫またぎ; lit. "cat step over") because it was said not even a cat would eat it.[6]

This prefence for the lean meat of tuna continued into the Shōwa era when freezing technology advanced, allowing the fatty meat to be transported long distances. As a Western-style diet began to spread, fattier meats became preferred. Today, 700,000 tons of tuna (both lean and fatty) are consumed a year in Japan.[6]

Types of toro

Toro is subdivided into two grades:[7]

  • Ōtoro (大トロ; "big toro") – very fatty cut from the belly area just behind the head, tender and rich; expensive and usually served on special occasions;[4]
  • Chūtoro (中トロ; "medium toro") – less fatty cut made from the areas closer to the tail; the fat content in the case of bigeye reaches 25%.[5]
  • Ōtoro (very fatty toro)
  • Chūtoro (medium fatty toro)
  • Akami (lean tuna)

The meat from the inner layers of the fish, called akami (赤身),[1] is more reddish and has less fat (with 14% fat in bigeye).[5]

Production of toro

Toro from wild tuna is a seasonal product: winter tuna is considered to be better, summer one is less fatty.[8]

Except for the tuna fish, other fatty fish can be called "toro". For instance:

  1. the fatty part of skipjack tuna sashi.
  2. In Hokkaido, the local rice bowl is called "Nama Gyudon”, which uses raw beef.
  3. A pork which called "Pork buri"

There is no exact boundary for "toro" to define the type of the meat. It is used as the sales strategy, using the image of toro is luxury. Except for tuna, other fatty fishes can be called toro too.

In addition, the sauce, which is made by the belly and the fat of tuna, is called “Negitoro”. Most people think that its name came from its oily texture, but there are another version.

Citations

  1. ^ a b c Van Kampen-Lewis 2008, p. 25.
  2. ^ Fraioli, James O.; Sato, Chef Kaz (2008). The Complete Idiot's Guide to Sushi and Sashimi. New York, NY: Alpha Books. ISBN 978-1-59257-782-8. Archived from the original on 2016-11-30. Retrieved 2016-02-19.
  3. ^ "Sushi Menu". Sushi Encyclopedia. 2007. Archived from the original on 20 May 2017. Retrieved 12 February 2016. The sushi menu consists of basic Edo style sushi and they are grouped in their styles.
  4. ^ a b Smith, Andrew F. (2012). American Tuna: The Rise and Fall of an Improbable Food. University of California Press. p. 95. ISBN 9780520954151.
  5. ^ a b c Ashenden & Kitson 1987, p. 23.
  6. ^ a b 陸井眞一 (1992-03-31). "特集：最新マグロ事情" (PDF). 魚 (71). 社団法人大日本水産会おさかな普及協議会: 1–5.
  7. ^ Van Kampen-Lewis 2008, pp. 25–26.
  8. ^ Shoji 1972, p. 12.

General and cited references

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